Terrierman

My take on broccoli, rice, cheese and chicken casserole. The breasts are under the rice/cauliflower rice /mushroom soup/milk normal casserole fixture. There's a slice of smoked gouda on each breast and plenty of cojack in the rice mixture too. Cooked this often enough that I don't have to hope it turns out. Makes for a good second day too.

If Pete and/or Glen show up it's a mandatory trip for me. Probably just for dinner though, that can be a rough time of the year. Or it can be like May. You just never know. Not to disrespect anyone else. It's just been so long since I saw Pete and even longer (never) since I've seen Glen. Same way Ketchup. Sounds like fun regardless.

I just looked at my calendar and will still be in the brace until the 19th. So it will be an easy thing to remember to behave and stay in the house. Looking forward to this a lot.

Perfect

Yes partly. And being maybe a little unsteady moving around in a boat. I'll be freshly out of hip abductor brace then and don't want to take any chances. And I especially want to do what I told Lovey I would do. How about Friday night for Cajun? What can I bring to complement what you're fixing? Anything special in the way of cocktails or the like?

Never found one that was infected that I know of.

Tularemia.

OK green light from the war department to show up for one night. Had to promise to not go anywhere but the house and I am a man of my word so that's that. So some good visiting with old friends and some good food are in my future. Cody, when are you doing that Cajun magix thing that you do? Will be seeing as many of you as I can then.😎

I didn't deer hunt this year for the obvious reason so my neighbor is taking care of me. Boiling two venison bratwurst in beer and roasting potatoes in the oven. Ya'll don't need to worry about me none, I'm gettin' by. I'll be ok. Probably. P.S. There's Raspberry Kringle from Supreme Bakery for dessert too. But I guess I'll have to make the coffee all by myself.😔

I'm about half tempted to come and lay around the house and eat for three days.

This is Les's famous chili recipe. Worth the effort IMHO I use venison instead of beef. 4 lbs ground beef 1 lb Williams Mild Sausage 1 large yellow onion 2 heaping tablespoons minced garlic 1/3 cup chili powder 3 x 16 oz cans red beans drained and rinsed 2 x 14.5 ox cans diced tomatoes 14 oz beef broth 2 x 4 oz cans green chilis 5 beef boullion cubes 3 tsp garlic powder 3 tsp cumin 1 tsp black pepper Make a big patty out of the meat and cook it on a grill with a rack over a pan. Save the drippings for the chili. Put everything in a big non-reactive dutch oven and smoke it for three or four hours over low to medium heat. Always better to cook a day ahead second day is the best.

Questionable: Are spotted bass really the spawn of the devil?

He was Van Gogh for crying out loud. Van Gogh don't measure.

Looks like the one on Antiques Roadshow that was traced back to Van Gogh. If i remember correctly it was valued at $130,000.

OK: Parsnips or Carrots? Why do old people smell like that? Camaro or Mustang? Have you noticed the days getting shorter lately? What's your favorite Taylor Swift song?

No Go: That MAGA hat.

Diapers and burp rags?

Print it out and go to the fragrance section at Macy's. They're experts on digital cameras.

Can't be anything but an improvement if you ask me. Lane and I were legitimately scared when we did it. A log wiped off the humminbird and rearranged everything in the boat that was above the gunwales. The Jameson came out soon after we realized how lucky we really were.

Cooking with the skin side down to finish cooking lets you plate the salmon that way, or you can put it on a platter and lift the filet off the skin to plate it. I've always cooked any fish that still has skin on that way.

No pictures but. Dinner was good tonight. Roasted some yukon gold potatoes and carrots in oven - really simple. EVOO to coat, then kosher salt and fresh ground pepper. 400F for 45 minutes in a big skillet turned a couple of times to even out browning. They get pretty that way. Found a nice looking thick piece of wild Atlantic Salmon. Seasoned it with EVOO, a little Lowry's and a little garlic and a little fresh ground Italian herbs. Did it on a blazing hot blackstone on the flesh side first. Got it nice and brown almost blackened. Turned it to the skin side, moderated heat and covered it with the basting dealio. Maybe ten minutes later it was perfect. Just good and warm but not quite flaky in the middle. Next time, pics, I promise to try to do better.

Mary Decker Shoal in the Commissary Boat was special is all I have to say about that.

And an iphone.

Oh go ahead, it's not profane.

Right. Got ya. No problem. Don't worry about it. No sweat.